Uzbek plov vegan
Uzbek plov is characterized by a delicate aroma and spicy flavor. I have prepared it vegan with this recipe. The combination of rice, vegetables, fried pieces of tofu and various spices is irresistibly delicious.
Servings 4
Equipment
- Wok pan or kazan pot
Ingredients
- 400 g long grain rice
- 400 g natural tofu
- 3 carrots medium
- 1 onion medium
- 2 garlic bulbs
- 1 chili pepper
- 150 ml vegetable oil
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 pinch of cayenne pepper
- approx. 2 tsp salt or to taste
- approx. 1 l hot water
- water for soaking
Instructions
- Soak rice in plenty of water while you prepare the other ingredients.
- Peel onion and cut it into half rings.
- Cut tofu into cubes and carrots into thin sticks.
- For garlic bulbs, remove only the top, excess skin.
- Bring water to a boil.
- Add vegetable oil to a wok pan or kazan pot and heat.
- Add the tofu cubes to the hot vegetable oil and stir fry over high heat until lightly golden, about 4 - 5 minutes.
- Add the onion to the tofu in the pan and stir fry over high heat until translucent, about 3 - 4 minutes.
- Add the carrots and continue to stir fry for about 3 minutes.
- Add turmeric powder, coriander powder, cayenne pepper, ground cumin, black pepper to the vegetables and tofu and stir fry for about 1 minute.
- Pour 100 ml of hot water to the vegetables and tofu in the pan, salt it, bring it to a boil and turn the heat to low.
- Pour off the water from the rice and wash it several times with clean water until it runs clear.
- Spread the rice evenly over the tofu and vegetables in the pan.
- Tuck the garlic bulbs and a chili pepper into the rice.
- Pour still hot water to the rice so that it is covered by about 0.5 - 1 cm.
- Bring the water with the rice to a boil and cook it without a lid until it is almost done (15 minutes for me). The liquid must have evaporated by then.
- If the liquid has evaporated before the rice is done, pour in some hot water.
- Put the lid on the pan, turn off the heat and let the plov sit on the hot stove for about 15 minutes.
- Carefully mix the rice with the tofu and vegetables, season with salt and spices if necessary, and serve the vegan plov.
Notes
- Use a large and deep wok pan or, as it is traditionally done, a kazan pot to cook plov.
- Season the Uzbek rice dish to your taste.
- Do not add too much water to the rice. Rather add some later during cooking as needed.
- Do not discard the garlic bulbs after cooking. Peel them and serve them with the plov. The garlic loses its pungency after cooking, but develops its aroma and becomes soft.
- Note the detailed tips and tricks for making the vegan plov at the top of the post.